Yoongi's Room- Salmon

Prep time: 5 min

Cook time: 20 min


  • 4 salmon fillets


  • 1/2 cup fresh blueberries

  • 5-6 sprigs fresh thyme

  • 1 tbsp granulated sugar

  • 1 tbsp balsamic vinegar

  • 2 tsp lemon juice

  • 1/2 tsp salt, divided

  • 1/4 tsp ground black pepper


  1. In a saucepan, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce should thicken. No need to mash the blueberries.

  2. Preheat the oven to broil and line a baking sheet with aluminum foil, greasing it a bit with some olive oil (or oil).

  3. Pat the salmon filets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper. Place the fish skin side-down on the baking sheet. Brush a thin layer of the blueberry glaze onto the salmon. Place the salmon in the oven for 3 minutes then take it out and brush another thin layer of glaze on the fish. Place it back in the oven for an additional 5 minutes. Place the salmon with a side of extra blueberry vinaigrette and enjoy!

11 views0 comments

Recent Posts

See All

Ingredients: 1/2 lb spaghetti 1 tbsp salted butter 2-3 slices bacon (beef, turkey or plant-based bacon) 1 tbsp yellow onion or small shallot, minced 1 tbsp garlic, minced 1-2 baby portobello or shiita

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Prep time: 35 min Cook time: 20 min Servings: 4 Ingredients: 1 block extra firm tofu, pressed (can also use Seitan, cauliflower) 1/2 cup potato or cornstarch 1 tsp kosher salt 1/2 tsp ground pepper SA